Hiwan Golf Club is seeking a dedicated individual to join our team as a leader in our Banquet/Events subset of our Food & Beverage Department. The Banquet Supervisor will report directly to the Food & Beverage Director and Catering Sales Manager.
Summary:
Supervises and coordinates activities of service staff engaged in providing outstanding service to Members & Guests for all catering-related events.
Essential Duties and Responsibilities:
- Duties and Responsibilities are as follows, including all other duties as assigned by the supervisor.
- Reports to Food and Beverage Director and Catering Sales Manager.
- Assist in ordering, costs, and inventory controls.
- Assist in the marketing of ala carte and features at the club.
- Attend the weekly BEO meeting to discuss events and set-ups.
- Monitoring employee and member activities to ensure all food and beverage departmental regulations are being met and exceeded.
- Investigate and document complaints/opportunities about food quality or service issues.
- Follows up with service recovery by engaging with members.
- Oversee set-up, service, and reset of all club functions.
- Create teamwork and a functional working environment that is fun, safe, and productive.
- Monitor safe and orderly storage of all equipment, glassware, silverware, and plate ware.
- Keep staff productive during off-peak hours.
- Cut staff to ensure staffing levels during slower periods.
- Always follow proper protocol.
- Employment is subject to all rules and conditions stated in Employee Handbook including the 90-day probationary period.
- Duties are subject to change based on the direction of the Food and Beverage Department.
- Opening/Closing all shifts.
Supervisory Responsibilities:
- Directly supervises 20 employees in the Food and Beverage Department.
- Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
- Responsibilities include training employees; planning, assigning, and delegating work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
Qualifications:
- The ideal candidate will be able to use deductive reasoning and have a solution-based mentality.
- Country Club Experience is preferred.
- Six months to one-year related experience and/or training; or equivalent combination of education and experience.
- Pleasant personality with excellent communication skills, service standards, and the ability to perform under pressure.
- Must have experience reading and understanding Banquet Event Orders.
- Attention to detail and knowledge of P.O.S. systems.
Reasoning Ability:
- Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
TYPICAL WORKING CONDITIONS:
Work is performed in an indoor AND outdoor setting. Some varied weather conditions are expected with exposure to heat/humidity, or cool/cold weather. Moderate noise level in the work environment. Varying schedule to include evenings, some holidays, weekends, and extended hours as business dictates.
THE DESCRIPTION MAY NOT BE ALL-INCLUSIVE AND EMPLOYEES ARE EXPECTED TO PERFORM ALL OTHER DUTIES AS ASSIGNED AND DIRECTED BY MANAGEMENT. POSITION DESCRIPTIONS AND DUTIES MAY BE MODIFIED WHENEVER DEEMED APPROPRIATE BY MANAGEMENT.